Chicken Alla Joe
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 154.5
- Total Fat: 8.6 g
- Cholesterol: 34.0 mg
- Sodium: 721.4 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.6 g
- Protein: 11.6 g
View full nutritional breakdown of Chicken Alla Joe calories by ingredient
Introduction
1 roasting chicken, about 3 ¼ pound (skinless, boneless my be used)1 tsp salt
½ tsp black pepper
2 tsp oregano
1 tsp dried red pepper flakes or to taste
2 tbsp olive oil
½ green, ½ red, ½ yellow bell peppers stemmed, seeded, and cut into broad strips or chunks
18 to 24 pepperoncini (an 11½ oz. jar), drained, rinsed and left whole
1 lemon cut in half 1 roasting chicken, about 3 ¼ pound (skinless, boneless my be used)
1 tsp salt
½ tsp black pepper
2 tsp oregano
1 tsp dried red pepper flakes or to taste
2 tbsp olive oil
½ green, ½ red, ½ yellow bell peppers stemmed, seeded, and cut into broad strips or chunks
18 to 24 pepperoncini (an 11½ oz. jar), drained, rinsed and left whole
1 lemon cut in half
Number of Servings: 4
Ingredients
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Chicken Alla Joe was created by Adorno "Joe" Pacini, a 37 year veteran waiter of Gene & Georgetti. He created the dish upon the request of one of his customers.
Ingredients:
1 roasting chicken, about 3 ¼ pound (skinless, boneless my be used Yields 4C
1 tsp salt
½ tsp black pepper
2 tsp oregano
1 tsp dried red pepper flakes or to taste
2 tabsp olive oil
½ green, ½ red, ½ yellow bell peppers stemmed, seeded, and cut into broad strips or chunks
18 to 24 pepperoncini (an 11½ oz. jar), drained, rinsed and left whole
1 lemon cut in half
Directions:
1. Pre-heat oven to 450° F.
2. Rinse chicken and pat dry. Cut chicken into serving pieces.
3. In a small mixing bowl, mix the salt, pepper, oregano and red pepper flakes together. Sprinkle half the mixture over the skin side of each piece.
4. In a roasting pan or shallow casserole heat olive oil. Add chicken pieces skin side down. Sprinkle the remaining seasoning over the pieces in the pan.
5. Place pan in over, and cook until pieces begin to brown, approximately 15 minutes. Remove pan from oven, turning the pieces and adding bell pepper strips/chunks and pepperoncini. Return to oven and cook until both chicken and peppers are tender, approximately 20 minutes.
6. Remove pan from oven. Take lemon halves and squeeze juice over chicken pieces. Remove pieces from pan and serve.
Directions
Serving Size: 150 grams (5 oz)
Number of Servings: 4
Recipe submitted by SparkPeople user MAXIESMOM7.
Number of Servings: 4
Recipe submitted by SparkPeople user MAXIESMOM7.